Corn dogs are sausages, most often frankfurters, coated in a thick corn-flour batter and then deep-fried or baked, usually served on a wooden stick. The sweet, crisp cornmeal crust contrasts with the savoury sausage interior, making them a classic fairground and convenience food. From a processing standpoint, batter viscosity and adhesion, frying temperature, and oil quality determine coating integrity and fat absorption. Food-safety control focuses on cooking the sausage core to safe temperatures and managing the frying operation to limit oil degradation.